Sunday, January 08, 2017

Crawfish Etoufee

Some folks have been asking for Belle's recipe for Crawfish Etoufee. Etoufee is many things to many people, and recipes vary. Some make it dark, with a roux. Some make it red, with tomato products, some make it golden. The difference in the recipe is something that is passed down from family to family, and based more on preference than any other criteria.

Belle's etoufee is red. Serve it over rice.You'll notice that there are very few proportions and absolutely no measurements. Do what you gotta do. Make it yours. Prep and cooking time, 2 hours.

Put your crawfish tails in a bowl, season them with Tony's seasoning. Set aside.

Sautee onions and bell pepper. When sautee'd, add one small can tomato sauce for each pound of crawfish. Add stick of butter. Simmer on low heat for about an hour, stirring occasionally. Add crawfish tails, simmer for 15-20 minutes. Add a little flour if it needs to be thicker.Add chopped onion tops.

About Me

I'm a grandpaw who has lived a life of adventure, and resent having to slow down. I've been a Tank Commander, a Company Commander, an MP. My main career has been law enforcement, with 30 years and counting. At this stage of my life, the most important people in my life call me PawPaw. You've come to PawPaw's House. Sit back and enjoy.
Email me at ddezendorf at yahoo dot com (all spambots must die)